'The restaurant is totally gluten free except for the beers at the bar (a pub-size bar so lots of alcohol) and their Sarsons Malt Vinegar. They can cover dairy-free foods easily, and are focusing on having more dairy free as standard, such as their batter which is made of gf flour, cider and soda water. When questioned about other allergies they sounded confident they could cover them as everything is made from scratch.'

'I had a very intelligent and reassuring conversation about allergens; they went through the whole menu suggesting what they could make for me by adjusting the recipes etc.'

'We shared a tempura prawn starter with sweet chili sauce, followed by battered cod and chicken goujons with twice-cooked chips. The batter was really excellent, not quite matched by the chips but the salad accompaniment was very tasty! Followed by sticky toffee pud and syrup sponge with a dairy-free soya custard made specially for me.'

'I would certainly go there again – and I would feel confident taking someone with multiple allergens apart from gluten as I am quite confident that they could cope well.'